Scallop Squash, Patty Pan Squash, Summer Squash
Cucurbita pepo 'Early White Bush Scallop'

Family: Cucurbitaceae (koo-ker-bih-TAY-see-ee) (Info)
Genus: Cucurbita (koo-KER-bih-ta) (Info)
Species: pepo (PEP-oh) (Info)
Cultivar: Early White Bush Scallop
Additional cultivar information:(aka Farr's Benning White Bush)
» View all varieties of Squash

Type:

Scallop (summer)

Height:

18-24 in. (45-60 cm)

Spacing:

24-36 in. (60-90 cm)

Days to Maturity:

41 to 50 days

Mature Skin Color:

White

Size:

Less than 1 pound (0.5 kg)

Habit:

Bush

Disease Resistance:

Unknown - Tell us

Seed Type:

Open Pollinated

Other details:

Unknown - Tell us

Soil pH requirements:

5.6 to 6.0 (acidic)

6.1 to 6.5 (mildly acidic)

6.6 to 7.5 (neutral)

Propagation Methods:

From seed; direct sow after last frost

Seed Collecting:

Allow unblemished fruit to ripen; clean and dry seeds

Foliage Color:

Unknown - Tell us

Bloom Characteristics:

This plant is attractive to bees, butterflies and/or birds

Water Requirements:

Average Water Needs; Water regularly; do not overwater

Where to Grow:

Unknown - Tell us

Regional

This plant has been said to grow in the following regions:

Lawndale, California

Los Angeles, California

Atlanta, Georgia

Gardeners' Notes:

2
positives
0
neutrals
0
negatives
RatingContent
Positive

On Jun 3, 2012, sioushi from Atlanta, GA wrote:

In my Atlanta garden, these grew easily from seed and formed sturdy bush-type vines that were the advertised 24" tall and 36-40" long. Steady stream of squash, with four or five on the plant at a time. Flavor-wise I find I prefer the yellow scallop squash, but these were very good picked at 4", sliced, and sauteed with a little fresh thyme. Big leaves seemed relatively untroubled by pests. I had the standard single squash borer but this plant made rootlets and kept producing. Seed was "Early White Bush Scallop" from Southern Exposure Seed Exchange.

Positive

On Aug 20, 2010, ahaddock from Thousand Oaks, CA wrote:

These pattypans are delicious - when little they are wonderful sauteed in olive oil, and add a very generous handful of fresh herbs - I really like basil and mint, and I bet tarragon would be good. When they get big, they are great pureed and made into a squash soup. The plant itself is very prolific - but (for us at least) it was a steady stream of squash and not overwhelming all at once.